T’Jean Crab Cakes
2 C. Bread Crumbs, divided
˝ C. Green Bell Pepper, chopped
˝ C. Red Bell Pepper, chopped
1 bunch Green Onion tops, thinly sliced
10 sprigs fresh Parsley leaves, chopped
1 t. Louisiana Hot Sauce
2 eggs, beaten
2/3 C. Mayonnaise
1 T. fresh Lemon Juice
1 T. fresh Lime Juice
1 t. Lea & Perrins Worcestershire sauce
1/8 t. Cayenne Pepper
1˝ T. Dijon Mustard
1 T. Old Bay Seasoning
˝ t. dry Mustard
˝ t. Onion Powder
1 lb. Crabmeat, drained
1 C. Vegetable Oil for frying
In a bowl, toss together 1 1/2 cups of the bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 8 cakes. Coat in the remaining 1/2 cup bread crumbs. Heat the oil over medium-high heat in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels. Makes 8 cakes to serve 4-6.
